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A bowl of rice pudding with cinnamon and maple syrup.

Breakfast Quinoa Rice Pudding

  • Author: Laurel
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


Cooked whole grains get simmered with rich coconut cream, vanilla, and maple syrup and banana for natural sweetness. Topping options are endless! Try banana, toasted coconut, chopped nuts, dried fruit, fresh or frozen berries…


  • 1 very ripe banana, mashed
  • 2 1/2 cups unsweetened almond milk
  • 1 (13.5)oz can coconut milk
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt
  • 3 cups cooked brown rice
  • 2 cups cooked quinoa
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon almond extract


  1. Add the mashed banana, almond milk, coconut milk, maple syrup, and salt, to a large saucepan and bring to a simmer.
  2. Add in the cooked rice and quinoa. Continue to simmer, stirring frequently until the rice pudding has thickened and become very creamy, about 10-12 minutes.
  3. Remove from the heat and add in the cinnamon, vanilla, and almond extract. Spoon into bowls and serve with desired toppings.


For the rice and quinoa: Use cooked grains in this recipe. Cook some quickly in the Instant Pot, use leftover, pre-cooked frozen or packets! If using frozen, there’s no need to thaw first. It will warm up in the pot. You can also substitute more rice for the quinoa, thought the quinoa adds a great texture! 


  • Serving Size: 1/6th recipe
  • Calories: 282
  • Sugar: 8g
  • Sodium: 188mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Carbohydrates: 49g
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 0mg

Keywords: breakfast, whole grain, coconut, coconut milk, almond, almond extract, vanilla, cinnamon, maple, porridge, easy, 30 minute, healthy, Winter, Fall